Banno Kabab

Chicken boneless pieces 350gms,
dalt 2tsp,
Chopped garlic 1/2tsp
Chopped green chilies 1/2tsp
Chopped ginger 1/2tsp
Oil 2tbsp
Ginger garlic paste 1tbsp
Besan 1tsp
Turmeric powder 1/4tsp
Yellow chili powder 1/2tsp
Milk (100ml), kasoori methi 1/2tsp
Hung curd 2 1/2tbsp
Elaichi powder 1/4tsp
Lemon juice 1tsp
Salt to taste
Egg Coating:-
Beaten egg 1
Chopped coriander 1/2tsp
Melted butter 1tbsp
Chat masala 1 1/2tsp
Saffron dissolved in water 2tsp
Chopped cashew nuts 1 1/2tbsp

METHOD:

For Banno kabab

Take chicken pieces and marinate with ginger-garlic paste and salt for about 30 minutes.
Keep it aside.
Take a pan, heat 2 tablespoon of oil in it and add chopped ginger, garlic and green chilies.
Cook them for a minute and then add 1 tablespoon of gram-flour and cook it until the gram-flour gets cooked.
Now add yellow chili powder, turmeric powder and cook it.
Add 100ml of milk and again cook it.
Take out the pan from the heat and pour the mixture to a bowl.
Add hung curd, elaichi powder, kasoori methi, lemon juice and salt.
Add the marinated chicken pieces and mix them well.
Skewer the chicken pieces closely and shape them with hands.
Cook it in the preheated oven for 10-12 minutes.
Take it out from the oven and then increase the temperature of oven.
Beat the egg with saffron, add chopped coriander and nuts and then mix them.
Coat this egg mixture on cooked chicken skewer.
Place the skewer once again in the oven for coloring and cook it until the egg is cooked.
Take it out from oven and then baste the chicken with butter and then sprinkle the chaat masala.
Serve it hot.